How did people keep their food cold in World War 2?

1. Refrigeration: Refrigerators and iceboxes were widely available in urban areas and many suburban areas.

2. Ice Blocks: Ice blocks were commonly used in rural areas and small towns. People would purchase blocks of ice from local ice houses and store them in insulated boxes or iceboxes to keep food cold.

3. Root Cellars: Root cellars are underground storage spaces designed to keep produce, meats, and other perishables cool and dry.

4. Springs and Wells: People living near natural springs or wells would often store their food in buckets or containers submerged in the cool water.

5. Evaporative Cooling: This technique involves placing food in a damp cloth or container and allowing the evaporation of water to cool it.

6. Meat Smoking and Preservation: Smoking and curing meats were prevalent methods of preservation during the war. Smoked meats can be stored at room temperature for extended periods.

7. Canning: Canning, the process of preserving food by sealing it in airtight jars or cans, was widely practiced during World War 2.

8. Food Rationing: Food rationing during the war meant that people had limited access to certain foods and often relied on locally available and preserved food sources.